Friday, 10 July 2009

Chocolate Special: Simple Chocolate Mousse

Unfortunately here we are with the last leg of this Chocollate Tour...and with what recipe I could end if not with the timeless moussse??..And what a mousse!!....a proper ode to chocolate. Don't forget to select ingredients of the best quality! I didn't remind you that for the tart or the cake (you already know it but...repetita iuvant!!), I do it here because for this recipe is essential since it uses just eggs and chocolate; so few ingredients that must be the best. It's useless to say that this is by Hermè from his book "Chocolate Desserts".

Melt the chocolate in a bowl over simmering water or in a microwave. The bowl should big enough to hold all of the ingredients. Allow to cool and it's ready to use it when it's warm to the touch. Bring the milk to the boil and pour over the warm chocolate. Using a small whisk, gently blend the milk into the chocolate. Add the egg yolk and whisk, working gently. With an electric whisk beat the egg whites on medium speed until they hold soft peaks. Increase the speed to high and add the sugar. Beat until firm and glossy. Scoop one-third of the whites onto the chocolate mixture. Working with a whisk, beat the white into the chocolate to lighten the mixture. Now, with either the whisk or a large rubber spatula, fold delicately the rest of the whites in the chocolate. Turn the mousse in a large serving bowl or in individual cups or glasses. Refrigerate for at least 1 hour to set.

This is the basic recipe but you can change it and play with it with just a little of fantasy. For example, you can serve it with different toppings: chocolate shavings, raspberries (or other berries), slices of banana, toasted nuts, fresh mint...or you can change the flavour while making it, infusing the milk with grated orange zest, a spoon of instant coffee, a pinch of ground cinnamon, ginger, chilly or cardamom...in short unleash your creativity!!!!

I prepared little pots to be served with.....

A chocolately smile,D.

PS. Almost anything and everythng had been on the chocolate mousse. Some use just eggs, others add cream as weel...I must tell you, adding milk was a nice surprise. It is lighter than cream and brings smothness to the mousse without adding richness or masking the flavour of the chocolate.